Chicken & Broccoli Stir-Fry with Hoisin & Ginger Sauce Recipe

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Chicken & Broccoli Stir-Fry with Hoisin & Ginger Sauce

I was first seduced by hoisin sauce as a food-loving teenager.  My parents and I went to dinner at The Mongolie Grill in Vancouver, where we loaded up our bowls with seafood, meat, chicken, vegetables, and noodles; poured on whichever sauces appealed to us; and handed our bowls over to one of the chefs who deftly stir-fried the contents on an enormous wok.  Before cooking our meals, the chefs weighed the bowls to determine the price of the meal.  If anyone was lucky enough to guess the weight of their meal within one-tenth of an ounce, it was free. When I took my husband there many years later, he piled his bowl as high as he could (have I mentioned he has the metabolism of a gazelle), and proceeded to guess the exact weight.  I knew then that he was a keeper.  If only these predictive powers applied to lottery tickets.  Back at the table, we loaded up rice paper wraps with our goodies and slathered on hoisin sauce. With a perfect balance of sweet and salty, and a tiny kick of heat, this Chinese sauce had me hooked.
While I enjoy stir-fries with a simple soya sauce-based sauce, such as my Four-Spice Pork with Spinach, I can’t resist throwing in a little hoisin sauce whenever a bottle is in my fridge.  This recipe was made from ingredients that were available in my home.  Chicken breasts, broccoli, ginger, garlic, and some simple sauce ingredients.  That’s what I call an easy, low-stress dinner. 

In a small bowl, combine 1/4 cup orange juice, 1/4 cup hoisin sauce,


1 tablespoon soya sauce, and 1 teaspoon sesame oil. No, sesame oil doesn’t look like that, but mine had just come out of the fridge.


Whisk the mixture together.

Heat a large skillet over high heat. Add 1 tablespoon of canola oil, then 3 skinless, boneless chicken breasts, cut into 1/2-inch strips. Season with freshly ground pepper.


When the chicken is just cooked through (don’t overcook!), about 2 to 3 minutes, remove the chicken from the skillet and set aside.

Add 1 additional tablespoon of canola oil to the skillet, then 2 teaspoons chopped fresh ginger, 2 minced garlic cloves, and 4 cups of broccoli florets. Cook until the broccoli is tender-crisp, about 2 minutes.


Add the chicken and the sauce to the pan and stir well until the sauce is heated through, about 30 seconds.


Place on a serving plate and sprinkle with 1 tablespoon toasted sesame seeds.

Other recipes with hoisin sauce:
Yum Sugar’s Garlicky Hoisin Beef
Smitten Kitchen’s Hoisin-Honey Pork Riblets
Chicken & Broccoli Stir-Fry with Hoisin & Ginger Sauce

1/4 cup orange juice
1/4 cup hoisin sauce
1 tbsp soya sauce
1 tsp sesame oil
2 tbsp canola oil, divided
3 skinless, boneless chicken breasts, cut into 1/2-inch strips
Freshly ground black pepper
2 tsp chopped fresh ginger
2 garlic cloves, minced
4 cups broccoli florets
1 tbsp toasted sesame seeds
In a small bowl, whisk together orange juice, hoisin sauce, soya sauce, and sesame oil.  Set aside.
Heat a large skillet over high heat. Add 1 tablespoon of canola oil and the chicken strips. Season with freshly ground pepper.  Stir the chicken as it cooks.  When the chicken is barely cooked through (don’t overcook!), about 2 to 3 minutes, remove the chicken from the skillet and set aside.
Add 1 additional tablespoon of canola oil to the skillet, then chopped ginger, minced garlic cloves, and broccoli florets. Cook until the broccoli is tender-crisp, about 2 minutes.
Add the chicken and the sauce to the pan and stir well until the sauce is heated through, about 30 seconds.  Place the mixture on a serving plate and sprinkle with toasted sesame seeds.
Serves 4.
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Comments

  1. Love the addition of orange juice in this recipe. I have some hoisin in the fridge just waiting for a great recipe. Thanks!

    Reply

  2. Lovely dish. It reminds me of my father's cooking. Every kid loves hoisin sauce of their sweet taste. They would smother these on Chinese pancakes and Peking duck skins. And one is not enough. The orange juice is a lovely addition. Thanks.

    Reply

  4. Excellent combination of flavors, adore the addition of orange juice and ginger…a notable recipe to try!

    Cheers!

    Gera

    Reply

  7. Yum. This is like a variation of beef and broccoli. Looks really good. All that's missing is a nice big bowl of white rice.

    Reply

  9. This is a fast dish. My little one loves hoisin sauce and teriyaki sauce. This dish is definitely one he would enjoy. Thanks.

    Reply

  10. such a simple and flavorful dish! love the idea of hving orange juice!
    btw, canucks game is opening tomo, arent u excited!

    Reply

  13. one of my favorite Asian dishes, you did such a great job with the flavors! I know that the dish came out incredibly delicious

    Reply

  14. Hoisin has always been my favorite sauce. Orange chicken usually chinese put julienned orange peel or zest and it tastes really good.

    Reply

  16. Sounds delicious!

    Thanks for sharing. I've never "played" with my hoisin sauce before. I will now!!!

    Reply

  17. Hoisin sauce seduced me too. I picked up a jar on a whim one day and never looked back! Great story behind your seduction, thanks for sharing.

    Reply

  18. great use of hoisin, sesame oil and orange juice! It's a great substitute for acid such as vinegar.

    Reply

  20. I love stir frys! This is one of the best I have seen…
    Thank you so much for sharing a great new recipe to try..

    Not to mention, I just got a new wok! I can't wait to try this!!

    Reply

  23. Found you on Tastespotting; doubled the recipe and made this for dinner. Turned out delicious, and worked great for my diabetic father. Thank you!

    Reply

  24. Loved your recipe post. Now, how to get my vegetarian wife to like it?
    From a fellow Canuck.

    Reply

  26. Thank you so much for posting this recipe. I had to look for a new as my favorite is made with oyster sauce and cannot find it right now at my local stores. This was very flavorful and easy to make. The addition of orange juice was a nice twist. I did a few things differently thought, velveted my chicken in egg white, corn starch and salt for 30 minutes prior to cooking. Doubled the sauce and thickened with cornstarch, served over jasmine rice. Thanks again for a great recipe!

    Reply

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